Beer Braised Cumin Pork Tacos made with shredded pork roasted in an awesome blend of spices and beer bath is topped with coleslaw & salsa then wrapped in a warm tortilla. Yum!
Some days I think I have the best job in the world. ‘Cause there is no job so delicious as the one that allows you to get a sneak taste inside of an awesome new cookbook. (And if you know anything at all about me, I am a cookbook junky! A sucker especially for one with beautiful, full-color photos of the dishes. I eat with my eyes first!)
So when Shaye from the Elliott Homestead asked me if I wanted to share a recipe from her new cookbook, I didn’t have time to blink twice before I enthusiastically agreed.
(You know Shaye, right? Of course, you do. She’s the embodiment of the ultimate homesteader and frankly, everything she writes makes me feel I would do you all a service to just forward my domain to her site. I raved over her first cookbook, From Scratch, and will no doubt grow to love her new cookbook, The Elliott Homestead Family Table, just as much.)
It took the family and me much longer to settle on a recipe to try but, in the end, we settled on Cumin Pork Tacos. The kids are suckers for tacos and I’m a sucker for shredded pork & slaw.
It wasn’t long after I started making dinner that I thought it might best be renamed “Beer Bath Pork Tacos.” My beautifully spiced roast was a little undersized and it was up to its neck in the pool!
I love that it was such a quick dish to throw together and was confident it would be a crowd pleaser. And I wasn’t disappointed. These Pork Tacos were delicious, not a bit was leftover! Definitely, a nice change of pace if you don’t want to serve Slow Cooker Chicken Fajitas again. and if I had one suggestion to make it would be to use a shoulder roast. Someone brought me up the loin and I don’t think they shred nearly as nicely or are as juicy. But this is coming from a gal who could take or leave a pork chop for the same reason. They don’t knock my socks off like other cuts of pork.
The author of From Scratch, Shaye has put together another wonderful farmstead cookbook. You’re going to love The Elliott Homestead Family Table! Full of gorgeous farm fresh recipes, you’re going to use this cookbook over and over and over again. Which is why you’re going to appreciate the quality put into this cookbook.
- Shaye Marie Elliott (Author)
- English (Publication Language)
- 220 Pages – 07/02/2013 (Publication Date) – CreateSpace Independent Publishing Platform (Publisher)
The Elliott Homestead Family Table is a self-published labor of love. In order to get the highest quality cookbook available, we’ve sourced our cookbooks from a top-notch printer. Family Table is an 8×10, hardcover, full color, printed cookbook. You can hold it in your hands, dog tag the corners, and get butter stains all over it’s pages.
I’m constantly adding to my collection of farm-to-table recipes. It keeps growing and raising your food or supporting your local farmer new and exciting. Often though, I find that I’m sifting through cookbooks for just a few recipes that I’ll actually use. I love that The Elliott Homestead Family Table is cover to cover recipes that I’ll actually be able to use and we will all enjoy! And I love that knowing that by purchasing her cookbook, I am supporting the farm dreams of a fellow homesteader and dear friend!
Let’s learn how to transform our kitchens into a whole foods oasis that will nourish our mind, body, and soul and bring joy, and delicious food to the plate every day.Print
- 4–5 pound pork roast (loin, shoulder, etc.),
- spoonful of lard
- 5 cloves garlic, minced,
- 1 tablespoon sea salt,
- 1 teaspoon cumin,
- 1 teaspoon chili powder,
- 1 teaspoon black pepper,
- 1 teaspoon oregano,
- ½ teaspoon cayenne pepper,
- 1 teaspoon cocoa powder,
- 4 tablespoons cider vinegar,
- ½ cup orange juice,
- 12 ounce beer of choice,
- Corn tortillas,
- Cabbage slaw
- Crumbled cheese
- Sprinkle the roast all over with the minced garlic.
- In a small bowl, combine the sea salt, cumin, chili powder, black pepper, oregano, cayenne pepper, and cocoa powder.
- Sprinkle the spice mixture over the roast and use your fingers to rub it into the meat.
- Sear the roast in the lard over medium-high heat until browned on all sides. (I used my dutch oven.)
- Pour the orange juice, apple cider vinegar, and beer into the dutch oven.
- Cover and bake in a 275-degree oven for 6-7 hours, or until it shreds apart easily with a fork. Remove from the oven, let cool slightly, and shred up the meat – removing any gristle or bone.
- Pour the liquid from the pan back over the shredded meat.
- Serve a heaping scoop of the shredded pork atop a warm corn tortilla, topping it with cabbage slaw, crumbled cheese, and salsa.